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Topic: What stops US-05? (Read 1232 times)

I brewed a SMaSH IPA little over a week ago. Not wanting it to be too dry and knowing it was an aggressive yeast, I mashed high ( ~156F at dough-in, settled down to ~154F for the remainder of the infusion). One 11.5g sachet of hydrated US-05 brought the thing down to 1.009. A good 4-5 points lower than I thought I might end up - I'm wondering how high I'd had to mash to keep this beast at bay?

I used S-05 for both my barley-wines. The yeast tore through them. And maybe it was underpitching but one hydrated 11.5g sachet was enough to reach FG in about 10 days. IIRC both were 1.100 and went below 1.020.

I always thought this strain has been a high attenuator and can leave beers thin and harsh if it sits too long.

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i'm not suprised - you used 100% MO and an all base malt grist is going to make for one highly attenuable wort.

yeah, hence my 'high' mash temp to counter it a bit - guess not high enough. Not so much worried about the dryness as I like my IPAs on the crisp side, it's just that at 7.5% it's not a session IPA by any stretch. This one fermented at 64 and has fallen to 62 now that aerobic fermentation is complete.